Orange Cupcake Recipe Ingredients

2 2 large 1 1 3/4 1 1/2 1/2 eggs, separated teaspoon cup and teaspoons whites cup cake cup teaspoons baking beaten until vanilla orange flour (see tip) sugar salt powder stiff extract juice
CUPCAKE

TIP:

If you don't have any cake flour on hand, try making your own. 1 cup cake flour = 3/4 cup all purpose flour + 2 tablespoons cornstarch

1/2 1 stick of butter, softened

Orange Cupcake Recipe Directions

Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly. Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time portions of the orange juice to the creamed mixture. alternating with adding

Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full. Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes completely before frosting with Orange Icing.

Orange Icing
This orange icing is great on orange cupcakes as well as vanilla or white cupcakes. I have even used this orange icing on sugar cookies!

Ingredients
1 3 1 1/8 tablespoon tablespoons 1/2 cups teaspoon grated soft orange powdered sugar salt rind butter

 2-3 tablespoons orange juice

Orange Icing Directions

Mix all ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice.

Pound Cake Cupcake Recipe Ingredients

2 cups 1/2 2 teaspoon vanilla 3 1/2 6 softened, cup 3 2 teaspoons large not 2% melted, cups all cups baking teaspoon purpose flour sugar powder salt eggs butter milk

Pound Cake Cupcake Recipe Directions

Combine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed then mix at medium speed for about 4 minutes. Scrape bowl. Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy. Preheat oven to 350 degrees. Spoon batter into cupcake liners until 1/2 full. If you fill them any more, you risk having a mess in your oven. Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean. Cool your pound cake cupcakes completely in the cupcake pans. Store in an airtight container.

Red Velvet Cupcake Recipe Ingredients

1/2 1 1/4 2 1/2 2 cup baking teaspoon cups all cups cocoa baking teaspoon purpose flour sugar (powdered) powder salt

 1 2

1 sticks 5 cup

teaspoon butter buttermilk (see teaspoon at large

baking room note at

soda temperature eggs bottom) vanilla

1 1 teaspoon red food coloring

Red Velvet Cupcake Recipe Directions

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting. NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Coca Cola Frosting Ingredients

3 and 3/4 1 1 teaspoon vanilla 6 1/4 tablespoons 1/2 cup powdered cup cup coca cola cup sugar (one chopped 1 lb powdered or other cocoa cola butter box) pecans

Coca Cola Frosting Directions

In a medium saucepan, mix together cocoa, cola, and butter. Heat over medium heat until melted then bring to a boil. Remove from heat and add powdered sugar, pecans and vanilla. Stir until blended well.

Let frosting cool until stiff enough to frost cupcakes. I've been know to eat the leftover frosting with a spoon!

Chocolate Cupcake Recipe Ingredients

4 ounces 1 melted 1 1/2 3/4 2 3/4 1/2 1 teaspoon cup cup large cup teaspoon unsweetened baking 2 2 teaspoon cups all cups baking teaspoon baking purpose flour sugar powder salt soda shortening water eggs milk vanilla chocolate

Chocolate Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes. Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cupcakes are completely cool.

Coca Cola Cupcake Recipe Ingredients PART ONE

1 cup coca cola or other cola drink 1/2 cup butter 1/2 cup vegetable oil 1/4 cup powdered cocoa 22 large marshmallows

PART TWO
2 cups all purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon vanilla 1 cup buttermilk 2 large eggs, beaten

Coca Cola Cupcake Recipe Directions

Preheat oven to 325 degrees. Line cupcake pans with paper liners. These cupcakes work best with the silver metallic liners.

PART ONE
In a small saucepan mix cola, butter, vegetable oil and cocoa. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.

PART TWO
Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well. Combine Part One and Part Two in the mixing bowl. Spoon cupcake batter into cupcake pan liners until they are 1/2 to 2/3 full. Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely before frosting with Coca Cola frosting.

Vanilla Cupcake Recipe Ingredients

2 cups all purpose flour 1 1/2 cups sugar 3 teaspoons baking powder 1/2 teaspoon salt 4 egg whites from large eggs 1/2 cup shortening 1 cup 2% milk 2 large eggs

 1 1/2 teaspoon vanilla

Vanilla Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost and decorate your vanilla cupcakes as desired.

Chocolate Angel Food Cupcake Recipe Ingredients

1 1/2 1/2 1 cups egg 1 1/2 1 1/4 teaspoon teaspoon whites (from teaspoon 1 2 cup teaspoon baking teaspoon cream teaspoon lemon vanilla approximately 10 large cup cups cocoa baking of flour sugar (powdered) powder tartar salt juice extract eggs) vanilla

1 1 teaspoon red food coloring

Chocolate Angel Food Cupcake Recipe Dir ections

Preheat oven to 325 degrees. Combine egg whites with salt, and beat until foamy. Add cream of tartar, and continue to beat until stiff. Stir in sugar, lemon juice, and vanilla. In a separate bowl, stir together flour, cocoa, and baking powder. Fold flour mixture into egg whites gradually.

Spoon batter into cupcake liners until 1/2 full. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely in pan.
CUPCAKE

TIP:

Buy the best cocoa powder you can afford. The cheaper cocoa powders require more sugar to taste really good. I really like Trader Joe's organic cocoa powder. It's somewhat inexpensive and tastes great. If you can afford something more expensive, then go for it. A really good cocoa powder makes all the difference with these cupcakes.

Peanut Butter and Chocolate Cupcake Recipe Ingredients

3 large eggs 1 1 1/8 3 1/4 1/2 3 1 teaspoon tablespoons cups teaspoon 2 1 cup 1/2 1/4 cups 1/2 creamy teaspoon teaspoon baking baking 2% all cups peanut baking purpose flour sugar butter powder salt soda cocoa milk vanilla

Chocolate and Peanut Butter Cupcakes Recipe Directions

Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon cupcake batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost your peanut butter and chocolate cupcakes any way you want. You could even try just spreading extra peanut butter as your frosting.

Banana Walnut Cupcake Recipe Ingredients

CUPCAKE BATTER

2 1 1 1

1/2 1/4 1/2 1/2 medium 1 3

cups 1/2 teaspoons teaspoon

all cups

purpose baking baking

flour sugar powder soda salt butter

teaspoon cup ripe teaspoon large bananas vanilla softened (mashed

well) extract eggs

3/4 cup buttermilk

NUT TOPPING

1 cup packed brown sugar 1/2 cup butter 1/4 cup heavy cream 1 cup chopped walnuts
CUPCAKE FILLING

1/2 cups sugar 3 tablespoons all purpose flour 1/4 teaspoon salt 1 cup 2% milk 1 large egg, beaten 1 tablespoon butter 1 teaspoon vanilla extract 2 medium, ripe bananas sliced thin whipped cream

Banana Walnut Torte Cupcakes Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper or foil liners. Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat. Stir constantly while heating. Remove from heat as soon as butter melts. Pour into bottom of liners, evenly dividing the topping mixture. Sprinkle walnuts on top of mixture. Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl. Scrape bowl and add mashed banana and vanilla. Mix for 1 minute on low speed. Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition.

In a separate bow, combine flour, baking powder, baking soda and salt. Stir well. Add half of flour mixture to egg mixture. Mix on low speed for one minute. Add remaining flour mixture and buttermilk. Mix at low speed until just mixed then high speed for 1 minute. Spoon cupcake batter over the topping in cupcake liners. Make sure the batter is even spread over the brown sugar walnut topping. The liners should be 1/2 to 2/3 full. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely. While cupcakes are baking, you should prepare the filling. Combine flour, sugar, and salt in a medium saucepan. Over medium heat, add milk slowly, stirring constantly. Continue stirring and heating until mixture starts to boil. Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well. Continue stirring milk mixture constantly and add tempered egg to the mixture. Stir and continue cooking until mixture is bubbly. Remove from heat. Stir in vanilla and butter. Cool 15 minutes at room temperature then refrigerate for at least one hour. Once the filling and cupcakes are cool, you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates. Carefully remove cupcakes from liners, and place walnut side up on plates. Cut cupcakes in half horizontally and set aside top half. Spread filling on bottom half of cupcake and top with thinly sliced bananas. Put a small amount of whipped cream on top of banana layer, and carefully replace top of cupcake. Top with remaining filling, bananas, and whipped cream. If you're feeling very creative, slice cupcakes so you have 3 cake layers. Top bottom with filling, bananas and whipped cream. Place next cake layer and repeat filling, bananas, and whipped cream. Place last cake layer carefully and top with whipped cream. ENJOY!!!!

Applesauce Cupcake Recipe Ingredients

baking) 1/2 1 cup teaspoon chopped baking walnuts powder 1 1 1 1/2 cup cups 1/2 whole all cups wheat purpose flour flour sugar

1 cup finely chopped, peeled apple (I prefer to use Granny Smith or Jonagold apples for

 1/2

1 1/2 1 2

teaspoon teaspoon 1/2 teaspoon 1/2 freshly large cups

baking teaspoon grated

soda salt cinnamon nutmeg eggs applesauce

1 1/2 cup melted butter

Applesauce Cupcake Recipe Directions

Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts. Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup. Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack. Top with caramel topping or frosting and enjoy!
CUPCAKE

TIP:

If you prefer softer apple chunks in your cupcakes, cook the chopped apples before adding them to the cupcake batter. You can either boil, steam, or saute the apple chunks to cook them. Be careful to only cook them to the point where they just begin to soften since they will be cooking more once placed in the oven.

Christmas cupcakes with chocolate brandy buttercream

Ingredients
125g butter, softened 3/4 cup (115g) caster sugar 2 teaspoons vanilla bean paste 2 eggs, at room temperature 1 1/2 cups (225g) self-raising flour 1/2 teaspoon ground cinnamon 1/3 cup (80ml) milk Dried coconut flakes, to decorate Chocolate brandy buttercream 125g butter, softened 1 1/2 cups (230g) icing sugar mixture 2 tablespoons cocoa powder, sifted 1 tablespoon brandy

Method
1. Preheat oven to 180C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases. 2. Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in flour, cinnamon and milk until smooth. Spoon the mixture into paper cases. Bake for 20-25 minutes or until a skewer inserted into 1 cake comes out clean. Stand in pan for 5 minutes then transfer to a wire rack to cool. 3. Make buttercream: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa until combined. Add brandy. Beat until combined. Spread (or pipe) buttercream onto cakes. Decorate with coconut. Serve.

Make the most of summer produce with our zucchini recipes,strawberry recipes and mango recipes.

Double-chocolate cupcakes
Ingredients
1 cup (250ml) thickened cream 450g good-quality dark chocolate 5 eggs 3/4 cup (165g) caster sugar 1 cup (150g) plain flour 1 tbs good-quality cocoa powder 1/2 tsp baking powder Sugar flowers (optional), to decorate (see note)

Chocolate sauce
100g dark chocolate, broken into pieces 1/3 cup (80ml) thin cream

Method
1. Preheat the oven to 180C (160C fan-forced). Line an 18-hole patty pan with paper cases. 2. Stir cream and chocolate in a pan over low heat until smooth. Cool slightly. 3. Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture. 4. Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine. 5. Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases. 6. Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted. 7. Remove from heat and stir until smooth. 8. Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

Dairy-free strawberry and vanilla cupcakes

Ingredients
2/3 cup polyunsaturated spread 2 teaspoons vanilla extract 1 cup caster sugar 1 1/2 cups self-raising flour 1 egg coloured sprinkles, to decorate

Icing
2/3 cup polyunsaturated spread 2 1/2 cups icing sugar mixture 1 teaspoon strawberry essence red food colouring

Method
1. Preheat oven to 180C. Line 30 holes of three 12-hole, 40ml-capacity patty pans with paper cases. 2. Using an electric mixer, beat spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool. 3. Make icing. Using an electric mixer, beat spread, icing sugar and strawberry essence in a bowl until light and fluffy. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinkles. Serve.

Hummingbird cupcakes
Ingredients
1 1/2 cups plain flour 1/2 teaspoon ground cinnamon 1/2 teaspoon bicarbonate of soda 3/4 cup firmly-packed brown sugar 3/4 cup vegetable oil 3 eggs, lightly beaten 1/2 cup pecan nuts, coarsely chopped 2 (300g) bananas, mashed 1/4 (150g) medium fresh pineapple, peeled, cored, finely chopped (see note) icing sugar mixture, to serve

Method

1. Preheat oven to 180C. Line twelve 1/3 cup-capacity non-stick muffin holes with paper cases. Sift flour, cinnamon and bicarbonate of soda into a bowl. Stir in sugar. Make a well in the centre. 2. Add oil, eggs, pecans, banana and pineapple to flour mixture. Stir to combine. Divide mixture between paper cases. Bake for 20 to 25 minutes or until a skewer inserted into 1 cupcake comes out clean. 3. Remove to a wire rack to cool. Dust with icing sugar. Serve.

Notes
You could also use 80g pre-cut fresh pineapple. Store cupcakes in an airtight container for up to 2 days. Alternatively, place in snap-lock plastic bags and freeze for up to 3 months. Thaw in fridge overnight before serving.

Variation
You could use chopped walnuts instead of the pecans. Sprinkle with coconut before baking.

Basic cupcakes
Ingredients
200g unsalted butter, softened 1 teaspoon vanilla extract 1 cup caster sugar 3 eggs 2 1/2 cups self-raising flour, sifted 1/2 cup milk

Method
1. Preheat oven to 180C/160C fan-forced oven. Line muffin or mini-muffin pans with paper cases. 2. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined. 3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. 4. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Banana and chocolate cupcakes

Ingredients (serves 16)
150g butter, at room temperature 155g (3/4 cup, firmly packed) brown sugar 1 tsp vanilla extract

2 eggs 2 ripe bananas, peeled, mashed 1 x 200g pkt good-quality dark chocolate, coarsely chopped 300g (2 cups) self-raising flour 60ml (1/4 cup) milk White chocolate curls, to decorate

Chocolate frosting
1 x 200g pkt good-quality dark chocolate, coarsely chopped 125ml (1/2 cup) thickened cream

Method
1. Preheat oven to 180C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases. 2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely. 3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy. 4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Choc-chip baby cupcakes

Ingredients
300g (2 cups) self-raising flour 155g (3/4 cup) caster sugar 1 x 250g pkt Nestle milk choc bits 60ml (1/4 cup) milk 125g butter, melted 2 eggs, lightly whisked 1 tsp vanilla essence 1 x 453g ctn vanilla frosting 130g (1 1/2 cups) desiccated coconut 12-14 drops blue food colouring

Method
1. Preheat oven to 180C. Line thirty-six 30ml (1 1/2-tbs) capacity mini muffin pans with paper cases.

2. Combine the flour, sugar and choc bits in large bowl. Combine the milk, butter, egg and vanilla essence in a large jug. Add the egg mixture to the flour mixture and stir until just combined. 3. Spoon the mixture among the prepared muffin pans. Bake in oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2-3 minutes, then turn onto a wire rack. Set aside for 1 hour to cool completely. 4. Spread the cupcakes evenly with frosting. Place the coconut in a plastic bag. Add the food colouring to the coconut and shake until well coloured. Sprinkle the cupcakes with coconut to serve.

Notes
Prep: 15 mins (+ 1 hour 5 mins cooling time) Vanilla frosting is available from the baking aisle of Woolworths supermarkets.

Lamington cupcakes
Ingredients
1 quantity Basic cupcakes (see related recipe) 1 cup shredded coconut

Chocolate icing
2 1/2 cups icing sugar mixture, sifted 2 tablespoons cocoa powder, sifted 1 1/2 tablespoons milk

Method
1. Preheat oven 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe). 2. Make chocolate icing: Combine icing sugar and cocoa in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Spread icing over cake tops. Sprinkle with coconut. Stand at room temperature to set. Serve.

Notes
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool. Nutrition data is per cupcake.

Mixed berry cupcakes

Ingredients
125g butter, at room temperature 140g (2/3 cup) caster sugar 1 tsp vanilla essence 2 eggs 300g (2 cups) self-raising flour 125ml (1/2 cup) fresh orange juice

125g fresh blueberries 1 x 120g punnet fresh raspberries Icing sugar mixture, to dust

Method
1. Preheat oven to 180C. Line twelve 80ml (1/3-cup) capacity muffin pans with large paper cases. 2. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until well combined. Fold in the flour and orange juice until just combined. 3. Spoon half the mixture evenly among the paper cases and top with half the combined berries. Divide the remaining mixture among the cases and top with the remaining berries. Bake in oven for 20-25 minutes or until the cakes spring back when lightly tapped. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely. 4. Dust lightly with icing sugar to serve.

Notes
Time plan tip: Prepare to the end of step 3 up to 2 hours ahead. Continue from step 4 just before serving. Picnic tip:Transport the cupcakes in an airtight container in your esky. Place icing sugar in a sealable plastic bag and transport in your picnic basket with a small sieve.

Classic cupcakes
Ingredients
2 cups self-raising flour, sifted 3/4 cup caster sugar 3/4 cup milk 125g butter, melted, cooled 2 x 59g eggs, beaten 1 teaspoon Queen Natural Vanilla Essence Sprinkles and lollies, to decorate

Icing
1 1/2 cups pure icing sugar Pink food colouring, optional 1 to 1 1/2 tablespoons water

Method
1. Preheat oven to 200C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre. 2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool. 4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

Rocky road cupcakes

Ingredients
1 quantity Basic cupcakes (see related recipe) 250g packet raspberry and vanilla marshmallows, quartered 1/2 cup diced almonds 1/2 cup desiccated coconut 500g milk chocolate, melted

Method
1. Preheat oven to 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe). 2. Combine marshmallows, almonds and coconut in a bowl. Add chocolate. Mix to combine. Spoon mixture onto cakes. Stand at room temperature to set. Serve warm.

Notes
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool. Nutrition data is per cupcake.

Cupcake flowers
Ingredients
125g butter 2/3 cup caster sugar 1 teaspoon vanilla extract 2 eggs 1 orange, rind finely grated 2 cups self-raising flour 3/4 cup milk 453g tub vanilla frosting (we used Betty Crocker brand) icing flowers (we used Green's brand) and coloured sprinkles, to decorate

Method
1. Preheat oven to 180C. Line one 12-hole, 1/3-cup capacity patty pan with paper cases.

2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. 3. Add eggs, one at a time, beating well after each addition. Add orange rind and beat until combined. 4. Transfer mixture to a bowl. Fold in flour alternately with milk until mixture is just smooth. Spoon mixture into patty cases until three-quarters full. Bake for 20 to 22 minutes or until golden and a skewer inserted into the centre of one comes out clean. Remove from oven. Turn onto a wire rack to cool. 5. Spread cupcakes with frosting. Place 1 icing flower in the centre of each cupcake. Top with sprinkles.

Notes
Cupcakes can be made a day in advance. Store in an airtight container in a cool, dry place.

Orange and poppyseed cupcakes

Ingredients
1 tbs poppyseeds 2 tbs milk 2 cups (300g) self-raising flour 1 tbs grated orange rind 1/2 cup (115g) caster sugar 125g butter 1/4 cup (90g) orange marmalade 2 eggs 1/4 cup (60ml) fresh orange juice 250g cream cheese, at room temperature 1 1/2 cups (230g) icing sugar 2 tbs fresh lemon juice Cachous, to sprinkle

Method
1. 1Preheat oven to 180C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Soak 1 tbs poppyseeds in 2 tbs milk. Set aside. Place 2 cups (300g) self-raising flour, 1 tbs grated orange rind and 1/2 cup (115g) caster sugar in a bowl. Stir ingredients to combine. 2. Melt 125g butter and 1/4 cup (90g) orange marmalade in a saucepan over a medium heat. Stir into the flour mixture with 2 eggs, 1/4 cup (60ml) fresh orange juice and milk mixture until combined. Spoon into the cases. Bake for 15-20 minutes or until an inserted skewer comes out clean. 3. Use an electric beater to beat 250g cream cheese, at room temperature, and 1 1/2 cups (230g) icing sugar until soft. Beat in 2 tbs fresh lemon juice until light and fluffy. Place in the fridge for 1 hour or until the icing thickens. Spread over cool cakes and sprinkle with cachous.

Choc-chip vanilla cupcakes

Ingredients
1 1/2 cups self-raising flour

125g butter, softened 3/4 cup caster sugar 3 eggs 1/4 cup milk 1 teaspoon vanilla extract 3/4 cup dark choc-chips

Buttercream icing
100g butter, softened 1 1/4 cups icing sugar mixture

Choc-chip vanilla cupcakes

2 tablespoons milk 1 tablespoon cocoa powder, sifted

Method
1. Preheat oven to 180C/160C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. 2. Sift flour into a bowl. Add butter, sugar, eggs, milk and vanilla extract. Using an electric mixer, beat mixture on low for 1 minute or until combined. Increase speed to medium. Beat for 2 minutes or until pale and smooth. Fold in choc-chips. Spoon into prepared muffin holes. 3. Bake for 25 minutes or until golden and a skewer inserted in centre of 1 cupcake comes out clean. Stand in pan for 5 minutes. Turn out onto on a wire rack to cool. 4. Meanwhile, make icing Using an electric mixer, beat butter until pale. Add icing sugar and milk. Beat until combined, adding extra milk if needed. Divide mixture between 2 bowls. Add cocoa to 1 bowl. Stir to combine. 5. Spread half the cupcakes with chocolate icing. Spread remaining cupcakes with white icing. Serve.

Notes
To freeze: Wrap cupcakes in plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge overnight.

Almond and lime cupcakes with shaved white chocolate

Ingredients
125g butter, at room temperature 3/4 cup (175g) caster sugar 2 eggs 2 cups (300g) self-raising flour 100g ground almonds 1/2 cup (125ml) milk 1 lime, rind grated and juiced 240g Cadbury's Dream white chocolate 3/4 cup (185ml) thickened cream Red food colouring Chocolate shavings, to sprinkle

Method
1. Preheat oven to 180C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Use an electric beater to beat together 125g butter, at room temperature, and 3/4 cup (175g) caster sugar until pale and creamy. 2. Beat in 2 eggs. Fold in 2 cups (300g) self-raising flour, 100g ground almonds, 1/2 cup (125ml) milk and 1 lime, rind grated and juiced. Spoon into the lined pans. Bake for 30 minutes. Cool completely. 3. Melt 240g Cadbury's Dream white chocolate and 3/4 cup (185ml) thickened cream. Stir in a few drops of red food colouring until pale pink. Place in the fridge for 1 1/2 hours. Beat until thickened. Ice cupcakes. Use vegetable peeler to make chocolate shavings. Sprinkle over icing.

Baby cupcakes
Ingredients (serves 8)
125g butter, softened 3/4 cup (125g) caster sugar 2 eggs 1 1/2 cups self-raising flour 1/2 cup (125g) sour cream 2 cups (300g) icing sugar mixture 1/4 cup (60ml) milk 2 tsp rosewater 1-2 drops pink liquid food colouring Icing flowers, to decorate Pink sugar, to decorate

Method
1. Preheat oven to 180C. Line 36 30ml (1 1/2 tbs capacity) mini muffin pans with paper cases. 2. Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though. 3. Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.

Baby mocha cakes with coffee syrup

Ingredients
125g butter, chopped 3/4 cup (185ml) water 1 cup (215g) caster sugar 1 tbs instant coffee powder 100g dark chocolate, chopped 1/2 cup (75g) plain flour 1/2 cup (75g) self-raising flour

1/4 cup (40g) cocoa powder 1/4 cup (30g) hazelnut meal 1 egg, lightly whisked 1/2 cup (125ml) freshly brewed espresso 1/2 cup (100g) caster sugar, extra Chocolate-coated coffee beans, to decorate

Method
1. Preheat oven to 160C. Line 48 1 1/2-tablespoon (30ml) capacity mini muffin pans with paper cases. 2. Combine the butter, water, sugar, coffee powder and chocolate in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly. 3. Sift the combined flours and cocoa powder over the chocolate mixture. Add the hazelnut meal and use a balloon whisk to stir until just combined. Add the egg and stir to combine. Spoon the mixture into the prepared patty cases. Bake in preheated oven for 10-12 minutes or until cooked through. Transfer to a wire rack to cool. 4. Meanwhile, combine the coffee and extra sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens slightly. Remove from heat. Spoon hot syrup over the cakes. Top with a chocolate-coated coffee bean and arrange on a platter to serve.

Birthday cup cakes with cream cheese frosting

Ingredients
250g unsalted butter, softened 1 1/2 cups (330g) caster sugar 2 tsp vanilla extract 4 eggs 3 cups (450g) self-raising flour, sifted 1 cup milk Assorted sweets, to decorate

Frosting
125g unsalted butter, softened 250g cream cheese, softened 1 tsp vanilla extract 4 cups (640g) icing sugar, sifted

Method
1. Preheat oven to 180C. Using an electric mixer, beat butter, sugar, 1/4 tsp salt and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. 2. Add 1/2 the sifted flour and 1/2 milk and stir until combined, then add remaining flour and milk and stir until combined.

3. Line two 12-hole (1/3-cup capacity) muffin tins with paper cake cases. Spoon 2 tbs mixture into each paper case, then bake for 20 minutes or until a skewer inserted into the centre of a cake comes out clean. Cool cakes in tin. 4. For frosting, using an electric mixer, beat butter, cream cheese and vanilla for 3 minutes or until light and fluffy. Gradually add icing sugar, beating until incorporated. Refrigerate for 1 hour. 5. With a spoon or palette knife, spread frosting over tops of cooled cakes, then decorate as desired with assorted sweets. Un-iced cakes can be made a day ahead and stored in an airtight container.

Buttercream icing
250g butter, softened 3 cups icing sugar mixture 2 tablespoons milk Blue, pink and yellow food colourings

1. Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. 2. Divide icing between 3 bowls. Tint 1 portion pale blue, 1 portion pale pink and remaining portion pale yellow with food colourings. Spread cake tops with icing. Decorate with cachous and cake toppers. Serve.

Choc-chip butterfly cupcakes

Ingredients
125g dark chocolate melts 125g butter, at room temperature 100g (1/2 cup) caster sugar 1/2 tsp vanilla essence 2 eggs 225g (1 1/2 cups) self-raising flour, sifted 2 tbs milk 95g (1/2 cup) milk choc bits 1 x 453g ctn Betty Crocker Creamy Deluxe Vanilla Frosting Icing sugar, to dust

Method
1. Line 2 baking trays with non-stick baking paper. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and is smooth. Transfer to a piping bag fitted with a 5mm plain nozzle. 2. Pipe 24 small heart shapes onto 1 lined tray to make wings. Pipe twenty-four 2cm lines, ending with a dot, onto the other lined tray to make antennae. Set aside until set. Reserve remaining chocolate.

3. Preheat oven to 180C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add half the flour and half the milk, and stir to combine. Stir in remaining flour and milk. Add the choc bits and stir until well combined. 4. Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely. 5. Spread the frosting over the cupcakes. Place the reserved chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Transfer to a clean piping bag fitted with a 5mm plain nozzle. Insert 2 chocolate wings into the frosting on each cupcake. Pipe a little chocolate between the wings to make the bodies. Insert 2 chocolate antennae into the top of each body. Set aside until set. Lightly dust with icing sugar to serve.

Notes
If you don't have a piping bag with a 5mm nozzle, use a sealable plastic bag with a hole cut in 1 corner

Choc-chip cupcakes
Ingredients
75g (1/2 cup) plain flour 75g (1/2 cup) self-raising flour 100g (1/2 cup, firmly packed) brown sugar 1/4 tsp bicarbonate of soda 90g butter, at room temperature 60ml (1/4 cup) milk 2 tbs golden syrup 1 egg, lightly whisked 2 tsp vanilla essence 95g (1/2 cup) milk choc bits 160ml (2/3 cup) thickened cream 400g dark chocolate, coarsely chopped 36 small chocolate Easter eggs

Method
1. Preheat oven to 170C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. 2. Sift combined flour, sugar and bicarbonate of soda into a bowl. Add butter, milk, golden syrup, egg and vanilla. Use an electric beater to beat until pale and creamy. Fold in the choc bits. Divide mixture among prepared pans. Bake for 25 minutes or until firm. Transfer to a wire rack to cool. 3. Meanwhile, stir the cream and chocolate in a saucepan over medium-low heat for 5 minutes or until smooth. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 30 minutes or until firm enough to spread. 4. Spread the chocolate icing, in a nest shape, over the cupcakes. Fill with the eggs.

Choc-vanilla cup cakes

Ingredients
125g unsalted butter, softened 1 teaspoon vanilla extract 3/4 cup caster sugar 3 eggs 1/3 cup milk 1 1/2 cups self-raising flour 2 tablespoons cocoa powder, sifted 80g dark choc melts pink sprinkles, to serve

Method
1. Preheat oven to 180C/160C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. 2. Place butter, vanilla, sugar, eggs, milk and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale. 3. Spoon 1 1/2 tablespoons of mixture into each muffin hole. Add cocoa to remaining mixture. Stir to combine. Spoon cocoa mixture into muffin holes. Using a skewer, swirl mixtures together. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Turn out on to a wire rack to cool. 4. Place choc melts in a microwave-safe bowl. Microwave on high (100%) for 30 seconds to 1 minute, stirring every minute with a metal spoon, or until smooth. Spoon 2 teaspoons of chocolate on each cake. Top with sprinkles. Stand at room temperature until set. Serve.

Chocolate cupcakes
Ingredients
100g dark chocolate 1 cup (250ml) water 125g butter, softened 1 1/4 cups (255g) brown sugar 3 eggs 1 1/2 cups (225g) self-raising flour 1/2 cup (75) plain flour 1/4 cup (30g) cocoa powder

Chocolate sour cream ganache

300g dark chocolate 300g sour cream

Method

1. Preheat oven to 160C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases. 2. Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool. 3. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool. 4. To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.

Chocolate Easter-egg cupcakes

Ingredients
200g milk chocolate, chopped 200g butter, softened 1 cup (200g) caster sugar 3 eggs 1 1/2 cups plain flour 1/4 cup cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 cup buttermilk Little chocolate Easter eggs, to decorate CHOCOLATE ICING 100g butter, softened 1/3 cup cocoa powder, sifted 3 cups icing sugar mixture, sifted 1/4 cup (60ml) milk

Method
1. Preheat oven to 180C. Line 24 1/3 cup (80ml) capacity muffin pans with paper cases. 2. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon for 5 minutes or until melted. Set aside for 5 minutes to cool slightly. 3. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. 4. Add eggs, one at a time, beating well after each addition. 5. Add chocolate and beat until well combined. 6. Add the flour, cocoa powder, baking powder and bicarbonate of soda and stir until combined.

7. Add buttermilk and stir to combine. Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely. 8. To make the icing: Use an electric mixer to beat the butter until very pale. 9. Gradually add the cocoa powder, icing sugar and milk in batches, beating well between each batch until well combined. Spread icing over the top of each cupcake. 10. Decorate with Easter eggs.

Notes
TASTE TIPS: You can make these cupcakes any time of year, and alter the flavours slightly. Instead of milk chocolate, use melted dark chocolate and add a teaspoon of instant coffee dissolved in a little boiling water (more for the adults). For a hint of mint, add peppermint essence and top the cupcake with a mint Easter egg. Only fill your cupcake paper up to the two thirds mark - you will have a nice level cake that doesn't overflow onto the baking pan. It looks neater and is easier to ice.

Chocolate fruit cupcakes

Ingredients
1 x 375g raisins, coarsely chopped 1 x 300g pkt currants 300g sultanas 1 x 250g pkt pitted prunes, coarsely halved 160ml (2/3 cup) Kahlua coffee liqueur 250g butter, at room temperature 155g (3/4 cup) firmly-packed brown sugar 4 eggs 150g (1 cup) plain flour 75g (1/2 cup) self-raising flour 50g (1/2 cup) cocoa powder 250g dark chocolate, coarsely chopped Cachous, to decorate

Frosting
3 egg whites 530g (3 1/2 cups) icing sugar mixture

Method
1. Combine the raisins, currants, sultanas, prunes and Kahlua in a large bowl. Cover and set aside, stirring occasionally, for 6 hours to macerate. 2. Preheat oven to 160C. Line twenty-four 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.

3. Beat the butter and sugar in a bowl. Add eggs, 1 at a time, beating well after each addition. Fold in the combined flours and cocoa powder. Stir in the raisin mixture and chocolate. Spoon into pans. Bake for 3540 minutes or until a skewer inserted into the centres comes out clean. Set aside for 1 hour to cool. 4. To make frosting, use an electric beater to whisk the egg whites in a bowl until soft peaks form. Add icing sugar and whisk to combine. Spread cakes with frosting and sprinkle over the cachous.

Notes
Prep: 20 mins (+ 6 hours macerating & 1 hour cooling time) These cakes will keep, un-iced, for up to 1 month. Store in an airtight container and keep in a cool, dark place. Ice the cakes up to 4 hours before serving. Tip: Make these cute cupcakes even more festive by baking them in bright red and green paper cases.

Chocolate mud cupcakes

Ingredients
125g butter, chopped 100g Lindt dark chocolate, chopped 1/2 cup (125ml) hot water 2 tsp instant coffee powder 1/4 cup (60ml) coffee liqueur 1 cup (200g) brown sugar 2/3 cup (100g) plain flour 1/4 cup (40g) self-raising flour 2 tbs cocoa powder 1 egg Chocolate curls, to decorate

Chocolate ganache
200g Lindt dark chocolate 1/2 cup (125g) sour cream

Method
1. Preheat oven to 160C. Line twelve 1/3-cup (80ml) muffin pans with paper cases. 2. Combine the butter, chocolate, hot water, coffee powder and coffee liqueur in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the sugar and stir to combine. Set aside for 5 minutes to cool slightly. 3. Sift the combined flours and cocoa over the chocolate mixture and use a balloon whisk to stir until combined. Add the egg and stir to combine. 4. Pour the mixture evenly among the prepared pans. Bake in preheated oven for 15-20 minutes or until cooked through. Transfer to a wire rack to cool completely. 5. To make the chocolate ganache, place the chocolate and sour cream in a heatproof bowl over a pan of simmering water. Stir with a metal spoon for 2-3 minutes or until chocolate melts and mixture is smooth. Remove from heat. 6. Spread the ganache over the cakes and set aside to cool. Decorate with chocolate curls.

Chocolate mud cupcakes with peanut butter frosting

Ingredients
200g butter, chopped 200g dark chocolate, chopped 1/4 cup (30g) cocoa powder 1/4 cup (60ml) hot espresso coffee 1 cup (200g) caster sugar 3 eggs 1/2 cup (75g) self-raising flour 1/4 cup (40g) plain flour

Peanut butter frosting

250g cream cheese, softened 1 teaspoon vanilla bean paste 1 1/2 cups (230g) icing sugar mixture 200g ctn smooth peanut butter

Toffee peanut shards

3/4 cup (155g) caster sugar 1/2 cup (80g) roasted peanuts, coarsely chopped

Method
1. Preheat oven to 160C. Line eighteen 1/3 cup (80ml) muffin pans with paper cases. 2. Combine the butter, chocolate, cocoa powder and coffee in a medium saucepan. Place over medium-low heat and cook, stirring, for 5 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat. Set aside for 10 minutes to cool. 3. Transfer mixture to a large bowl. Add the sugar and stir to combine. Add the eggs and stir to combine. Add the combined flours and stir to combine. Pour evenly among the prepared pans. Bake in preheated oven for 20 minutes or until cooked though when tested with a skewer. Remove from oven. Transfer to a wire rack to cool completely. 4. To make the peanut butter frosting, use an electric mixer to beat the cream cheese and vanilla paste in medium bowl until smooth and creamy. Add icing sugar, in batches, until well combined. Add the peanut butter and use a wooden spoon to stir until well combined. 5. To make the toffee peanut shards, line an oven tray with baking paper. Place the sugar in a medium frying pan over medium heat. Cook, stirring, for 5-7 minutes or until sugar melts and caramelizes. Remove from heat. Add the peanuts and stir to combine. Pour onto the lined tray and set aside for 10 minutes to cool. Break into shards. 6. Spread the frosting over each cake. Top with toffee shards to serve.

Chocolate vanilla cream cakes

Ingredients (serves 12)
3/4 cup self-raising flour 3/4 cup plain flour

1/3 cup cocoa powder 1/2 cup caster sugar 1/2 cup extra light olive oil 3 eggs 1/2 cup buttermilk 1 medium (200g) granny smith apple, peeled, grated 1/4 cup fresh raspberries 1/2 x 250ml tub Philadelphia cream for desserts 1 teaspoon vanilla essence 1/2 teaspoon icing sugar mixture Fresh raspberries, to serve

Method
1. Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan. 2. Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a medium bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Spoon mixture between prepared pan holes. Bake for 18 to 20 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool completely. 3. Place raspberries in a bowl. Lightly crush with a fork. Add cream and vanilla. Stir gently to create a rippled effect. 4. Cut cakes in half horizontally. Reserve 1 tablespoon cream mixture. Spread 1 cake base with 2 teaspoons of remaining cream mixture. Sandwich with cake top. Repeat with remaining cakes and cream mixture. Using a little of the reserved cream mixture attach 1 raspberry to the top of each cake. Dust with icing sugar. Serve.

Christmas cupcakes
Ingredients
125g butter 100g (1/2 cup, firmly packed) brown sugar 1 tsp finely grated orange rind 2 eggs 500g dried mixed fruit 60g (1/2 cup) chopped walnuts 80ml (1/3 cup) fresh orange juice 75g (1/2 cup) plain flour, sifted 75g (1/2 cup) self-raising flour, sifted 1/2 tsp mixed spice 250g Orchard White Icing 10 drops green food colouring 36 red Nestle Smarties or Mars M&M'S

Method

1. Preheat oven to 170C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. 2. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces. 3. Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely. 4. Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes. 5. Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food colouring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes to make berries.

Notes
Store the cupcakes in an airtight container for up to 4 days. Nutrition data is per cupcake.

Christmas cupcakes
Ingredients
200g butter, softened 1 3/4 cups (370g) caster sugar 1 teaspoon vanilla bean paste 4 eggs 2 3/4 cups (415g) self-raising flour 1 cup (250ml) milk 1/4 cup (50g) white choc chips 150g frozen raspberries Icing sugar, to dust 500g bought white fondant Bought red icing flowers, to decorate

Buttercream frosting
200g butter, softened 3 cups (450g) icing sugar mixture 1 tablespoon milk

Method
1. Preheat oven to 180C. Line twenty-four 1?3-cup (80ml) capacity muffin pans with paper cases. 2. Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. Add eggs, 1 at a time, beating after each addition. 3. Add the flour and milk in alternate batches and stir until just combined. Add the white choc chips and raspberries and gently fold until just combined.

4. Spoon mixture among paper cases. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool. 5. To make the frosting, use an electric mixer to beat butter until very pale. While beating, gradually add icing sugar. Add the milk and beat until combined. 6. Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar. Roll fondant to a 3mm-thick disc. Use a 10cm-round fluted pastry cutter to cut discs from fondant. Gently smooth fondant onto cupcakes. Decorate with icing flowers.

Coconut cupcakes
Ingredients
90g butter, at room temperature, chopped 100g (1/2 cup) caster sugar 1/2 tsp vanilla essence 1 egg 50g (1/3 cup) plain flour, sifted 100g (2/3 cup) self-raising flour, sifted 80ml (1/3 cup) milk 100g (1 1/2 cups) shredded coconut 14 drops of yellow food colouring 48 brown Mars M&Ms Minis or choc bits Yellow jubes, cut into triangles, to decorate

Icing
45g butter, at room temperature 230g (1 1/2 cups) icing sugar mixture 1 1/2-2 tbs milk

Method
1. Preheat oven to 180C. Line twenty-four 40ml (2-tablespoon) capacity patty pans with paper cases. Use an electric beater to beat the butter, caster sugar and vanilla in a bowl until pale and creamy. Add the egg and beat until well combined. Sift in half the combined flour. Add half the milk and stir until just combined. Repeat with remaining combined flour and remaining milk. 2. Divide the mixture among the prepared pans and smooth the surfaces. Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely. 3. Place the coconut and food colouring in a sealable plastic bag. Rub to coat. 4. To make the icing, combine the butter and icing sugar in a bowl. Gradually stir in the milk until the icing is spreadable. Spread icing over the cupcakes. Top with coconut mixture. 5. Add 2 M&M's to each cupcake to make the eyes. Add 3 jubes to each cupcake to make the beaks and the wings.

Notes
Cook's tips: Freeze undecorated cupcakes in an airtight container for up to 2 months.

Ice and decorate the cupcakes up to 1 day ahead and store in an airtight container. To turn these into Easter Bunny Cupcakes, swap jubes for halved white marshmallows to make the ears, add a red mini M&M to make the nose and a pink jelly bean to make the mouth. Get the kids stirring, baking and decorating to their heart's content.

Double chocolate cupcakes

Ingredients
1 quantity classic cupcake recipe (see related recipe) 1/2 cup cocoa powder, sifted 3/4 cup dark or milk choc bits 1 tablespoon cocoa powder, extra, to serve 1/2 cup cream 200g dark chocolate, roughly chopped

Method
1. Follow step 1 of classic cupcake recipe, reducing self-raising flour to 1 1/2 cups. Stir in cocoa powder and choc bits. 2. Follow step 2 of classic cupcake recipe. 3. Bake cupcakes following step 3 of classic cupcake recipe. 4. Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.

Notes
Shortcut: Place cream and chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted and smooth.

Easter cupcakes with chocolate eggs

Ingredients
325g unsalted butter, softened 1 cup (220g) caster sugar 1 1/2 cups (225g) self-raising flour, sifted 3 eggs 1 tsp vanilla extract 1/2 cup (125ml) milk 3 cups (450g) icing sugar, sifted Food colouring of your choice 12 coloured chocolate Easter eggs, to garnish

Method
1. Preheat the oven to 190C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. 2. Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden. 3. Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine. 4. Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each one with an Easter egg, then serve.

Fairy bread cupcakes

Ingredients
1 quantity Basic cupcakes (see related recipe) pink and blue food colouring

Glace icing
2 1/2 cups icing sugar mixture, sifted 3 teaspoons milk yellow food colouring 100s and 1000s, to decorate

Method
1. Preheat oven 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes to end of step 1 (see related recipe). Divide batter in half. Tint 1 portion with pink food colouring. Tint remaining batter with blue food colouring. 2. Spoon 1 tablespoon pink batter into each paper case. Top with 1 tablespoon blue batter. Run a skewer through batter to create a marbled effect. 3. Make icing: Place icing sugar in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Tint with yellow food colouring. Spread icing over cake tops. Top with 100s and 1000s. Stand at room temperature to set. Serve.

Notes
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Fairy cakes

Ingredients
250g butter, softened 215g (1 cup) caster sugar 1 tsp vanilla essence 4 eggs 375g (2 1/2 cups) self-raising flour 185ml (3/4 cup) milk

Sugared flowers
1 egg white 100g (1/2 cup) caster sugar 24 fresh edible flowers (such as violets)

Icing
125g butter, softened 230g (1 1/2 cups) icing sugar mixture 1 tsp vanilla essence 8 drops red liquid food colouring

Method
1. Preheat oven to 180C. Line 24 medium 80ml (1/3-cup) capacity muffin pans with paper cases. 2. Use an electric beater to beat butter, sugar and vanilla essence together in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold in half the flour, then half milk, until well combined. Repeat with remaining flour and milk. 3. Spoon batter among prepared pans. Bake in oven for 20 minutes or until a skewer inserted into the centres of cakes comes out clean. Remove from oven and turn onto a wire rack. Set aside for 30 minutes or until completely cool. 4. To make the sugared flowers, use a fork to whisk the egg white in a small bowl until thin and slightly frothy. Place the sugar in another small bowl. Line a tray with paper towel. Use a small, clean paintbrush to lightly brush the petals of a flower with egg white. Sprinkle the flower with sugar to evenly coat and gently shake off any excess. Place flower on the lined tray. Repeat with remaining flowers. Set aside for 2 hours to dry. 5. To make the icing, use an electric beater to beat the butter in a bowl until light and fluffy. Gradually add icing sugar and beat until pale. Add vanilla and food colouring and beat until well combined. 6. Spread the icing evenly over cakes. Top with flowers and arrange on a cake stand to serve.

Notes
You can make these cakes to the end of step 3 up to 1 day ahead. Store in an airtight container. Continue from step 4, 4 hours before serving.

Fiona's favourite chocolate cupcakes

Ingredients
300g (2 cups) self-raising flour 50g (1/2 cup) cocoa powder

1/2 tsp baking powder 155g (3/4 cup) caster sugar 3 eggs, lightly whisked 130g (1/2 cup) natural yoghurt 175g butter, melted, cooled slightly 9 Cadbury Favourites chocolates, halved

Icing
125g butter, at room temperature 195g (1 1/4 cups) pure icing sugar, sifted 50g white chocolate, melted, cooled slightly

Method
1. Preheat oven to 180C. Line eighteen 90ml-capacity muffin pans with paper cases. 2. Sift the flour, cocoa powder and baking powder into a large bowl. Stir in the sugar. Make a well in the centre. Combine the egg and yoghurt in a bowl. Add the yoghurt mixture and butter to flour mixture and stir until just combined. Divide mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely. 3. To make the icing, use an electric beater to beat the butter until pale. Gradually add the icing sugar and beat until combined. Stir in the melted chocolate. 4. Spread the icing over the cupcakes. Top with Cadbury Favourites.

Grown-up chocolate cupcakes

Ingredients
1 1/4 cups plain flour 1 cup caster sugar 1/2 cup good-quality cocoa powder 3/4 tsp baking powder 1 cup buttermilk 1 egg 1/3 cup vegetable oil 1 tsp vanilla extract 2 tbs rum 200g dark chocolate 1 cup cream Gold leaf*, to decorate

Method
1. Preheat oven to 180C and place the flour, sugar, cocoa and baking powder in a bowl. Add 1/2 tsp salt and stir to combine.

2. Place buttermilk, egg, oil, vanilla and rum in a separate jug then mix into the dry ingredients. Beat well to combine. 3. Line a muffin pan with paper muffin cases and divide mixture between them. Bake for 25 minutes. Set aside to cool. 4. Meanwhile, place chocolate and cream in a bowl over simmering water until chocolate melts. Set aside to cool slightly. Use an electric beater to beat until smooth. Spread over cupcakes and top with gold leaf.

Notes
* Gold leaf is edible and available from stationery stores.

Halloween cupcakes
Ingredients
1 1/4 cups (185g) plain flour 1 cup (220g) caster sugar 1/2 cup (50g) cocoa powder 3/4 tsp baking powder 1 cup (250ml) buttermilk 1 egg, lightly beaten 1/3 cup (80ml) sunflower oil 1 tsp vanilla extract Black ready-made icing Silver cachous (optional), to decorate

Orange icing
480g icing sugar, sifted 100g unsalted butter, softened 1/4 cup (60ml) milk A few drops of orange food colouring

Method
1. Preheat oven to 180C and line 10 holes of a muffin pan with paper cases. 2. Sift the flour, sugar, cocoa, baking powder and 1/2 teaspoon of salt in a bowl. 3. Whisk buttermilk, egg, oil and vanilla in a separate bowl. Use a spatula to fold into dry ingredients until well combined. 4. Spoon batter into muffin cases. Bake for 25 minutes until a skewer inserted in the centre comes out clean. Cool slightly, then transfer to a rack to cool completely. 5. Meanwhile, for the icing, beat the sugar, butter and milk in a processor or electric mixer until soft. Add the food colouring a few drops at a time until you reach the desired colour. 6. Roll out black icing on a sheet of baking paper and use a small cutter to make decorative shapes (we used a cat, and pressed in cachous to make eyes). 7. Spread orange icing over cakes, then decorate with icing shapes.

Mini chocolate cakes

Ingredients
Vegetable oil, to grease 100g cream cheese, at room temperature 1 1/2 tbs caster sugar 150g (1 cup) self-raising flour 30g (1/4 cup) cocoa powder 100g (1/2 cup) caster sugar, extra Pinch of salt 1 egg 185ml (3/4 cup) milk 80ml (1/3 cup) vegetable oil Thick cream, to serve Cocoa powder, extra, to dust

Method
1. Preheat oven to 180C. Brush ten 80ml (1/3-cup) capacity muffin pans with oil to grease. 2. Use an electric beater to beat the cream cheese and sugar in a small bowl until smooth. 3. Sift the flour and cocoa into a large bowl. Stir in the extra sugar and salt. 4. Whisk the egg, milk and oil in a jug. Pour into cocoa mixture. Stir to combine. 5. Pour half of the cocoa mixture evenly among the greased pans. Place a small dollop of the cream cheese mixture into the centre of each pan. Top with the remaining cocoa mixture. Bake for 15-20 minutes or until the cakes spring back when lightly tapped. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely. 6. Top each cake with a dollop of cream and dust with extra cocoa powder to serve.

Mini chocolate Christmas cakes

Ingredients
1/3 cup apple juice 375g Sunbeam Mixed Fruit 1/4 cup dried apricots, chopped 75g butter, softened 1/3 cup brown sugar 1/2 teaspoon vanilla essence 1 egg, at room temperature 1/2 cup self-raising flour 1/2 teaspoon mixed spice 1/2 cup dark choc bits 250g packet ready-made white icing

Method
1. Heat apple juice in a microwave-safe bowl on HIGH (100%) for 1 minute. Add dried fruit and apricot. Cover and set aside for 1 hour, stirring occasionally. 2. Preheat oven to 160C. Lightly grease two 12-hole, 1 1/2 tablespoon (30ml) capacity mini muffin pans. Using an electric mixer, beat butter, brown sugar and vanilla until pale and creamy. Add egg. Beat to combine. Stir in fruit mixture. Sift flour and spice over mixture. Stir until combined. Stir in choc bits. 3. Spoon mixture into muffin holes to completely fill. Smooth surface. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in pan. Run a knife around edges to loosen cakes. Turn out onto a wire rack to cool completely. 4. Roll icing out between 2 sheets baking paper until 5mm thick. Using a 5cm star-shaped biscuit cutter, cut stars out of icing. Place stars over upturned cakes, letting points hang over the sides. Serve or gift-wrap.

Pink and silver cupcakes

Ingredients (serves 20)
125g butter 155g (3/4 cup) caster sugar 2 eggs 225g (1 1/2 cups) self-raising flour 125ml (1/2 cup) milk 2-3 drops red liquid food colouring Silver cachous, to decorate

Pink icing
300g (2 cups) icing sugar mixture 1 tbs water 3-4 drops red liquid food colouring

Method
1. Preheat oven to 180C. Line twenty 80ml (1/3-cup) capacity muffin pans with silver paper cases. 2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in the flour, milk and red food colouring until just combined. 3. Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 30 minutes to cool. 4. To make the pink icing, combine the icing sugar, water and red food colouring in a medium bowl, and stir until a smooth paste forms. 5. Spoon the icing over the cupcakes and sprinkle with cachous. Set aside for 10 minutes to set.

Pretty cupcakes
Ingredients
5 cups self-raising flour, sifted 2 cups caster sugar 375g butter, melted, cooled 2 cups milk 5 eggs, lightly beaten 2 teaspoons vanilla extract

Icings
2 x 500g packets pure icing sugar red food colouring 2 passionfruit, pulp removed 1 orange, rind finely grated, juiced sugar flowers to decorate

Method
1. Preheat oven to 190C. Line two 12-hole 1/3-cup capacity muffin pans with paper cases. 2. Combine flour and sugar in a large bowl. Make a well in the centre. 3. Using a fork, beat butter, milk, egg and vanilla in a jug. Pour into the well. Stir gently with a metal spoon to combine. Two-thirds fill paper cases with mixture. Bake for 12 to 15 minutes, swapping trays after 8 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool. Repeat with remaining mixture to make 40 cupcakes. 4. Make pink icing: Sift 1 1/2 cups icing sugar into a bowl. Add 2 tablespoons warm water and 1 drop red food colouring. Mix well. Spread onto 14 cupcakes. Top with flowers. Allow to set. 5. Make passionfruit icing: Sift 1 1/2 cups icing sugar into a bowl. Add 1 1/2 tablespoons passionfruit pulp. Mix well. Spread onto 1/2 of remaining cupcakes. Top with flowers. Allow to set. 6. Make orange icing: Sift 1 1/2 cups icing sugar into a bowl. Add orange rind and 2 tablespoons orange juice. Mix well. Spread onto remaining cupcakes. Top with flowers. Allow to set.

Notes
Time plan: The day before - Make cupcakes up to end of step 3. Store in an airtight container. In the morning - Make icing and decorate cupcakes.

Pretty vanilla-bean cupcakes

Ingredients
250g butter, softened 2 cups (400g) caster sugar 1 tsp vanilla bean paste 4 eggs 3 cups (450g) plain flour

2 tsp baking powder 1 cup (250ml) milk Liquid food colouring, to decorate Icing flowers, to decorate Sprinkles, to decorate

Buttercream frosting
200g butter, softened 1kg icing sugar mixture 1/2 cup (125ml) milk 1 tsp vanilla extract

Method
1. Preheat oven to 180C. Line twenty-four 1/3-cup (80ml) capacity muffin pans with paper cases. 2. Use an electric mixer to beat the butter, sugar and vanilla bean paste until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour, baking powder and milk, in alternate batches, and stir with a wooden spoon until just combined. 3. Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. 4. To make the buttercream frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well between each addition. Add the milk and vanilla extract and beat until well combined. 5. Divide the icing among bowls and tint with food colouring. Use a round-bladed knife or pallet knife to spread icing over each cake. Decorate with icing flowers and sprinkles, if desired.

Princess cupcakesIngredients

Rich chocolate cupcakes

250g butter, chopped 200g dark chocolate, chopped 2 cups caster sugar 1 1/2 cups self-raising flour 3/4 cup plain flour 1/3 cup cocoa powder 2 eggs, lightly beaten

Icing
500g butter, softened 2 teaspoons vanilla extract 1kg icing sugar mixture 1/4 cup milk Pink gel food colouring Green gel food colouring

Method

1. Preheat oven to 180C/160C fan-forced. Line two 12-hole, 1/3 cup capacity muffin pans with paper cases. 2. Place butter, 1 1/2 cups cold water, chocolate and caster sugar in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until melted. Stand for 10 minutes to cool. 3. Sift flours and cocoa into a large bowl. Gradually pour in cooled chocolate mixture, stirring with a wooden spoon until mixture is combined and smooth. Add egg and stir until combined. 4. Spoon mixture into prepared pans. Bake for 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool. 5. Make icing: Using an electric mixer, beat butter and vanilla until pale and fluffy (about 5 minutes). Gradually add icing sugar and milk, beating constantly until combined. Divide frosting between 2 bowls. Tint 1 portion pink and 1 portion green. 6. Spoon pink frosting into a large piping bag fitted with a 1.3cm fluted nozzle. Using the picture as a guide, pipe frosting on top of 12 cupcakes to resemble dresses. Carefully push 1 doll into the centre of frosting on each cake. 7. Repeat with green frosting and remaining cupcakes and dolls. Serve.

Rainbow cupcakes
Ingredients
125g butter, softened 1 teaspoon vanilla extract 3/4 cup caster sugar 2 eggs, lightly beaten 1 1/2 cups self-raising flour, sifted 1/2 cup milk Pink, green and yellow food colouring Smarties, jelly beans, snakes, jubes and 100s and 1000s, to decorate

Buttercream icing
125g butter, softened 1 1/2 cups icing sugar mixture 1 tablespoon milk

Method
1. Preheat oven to 180C/160C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. 2. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour and milk to combine. 3. Spoon 1/4 cup mixture into each paper case. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand cakes in pan for 2 minutes. Transfer to a wire rack to cool. 4. Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating to combine. Divide icing between 3 bowls. Tint each portion a different colour.

5. Place lollies and 100s and 1000s in separate bowls. Let kids spread cupcakes with icing and decorate with lollies.

Rainbow cupcakes
Ingredients

Rich chocolate cupcakes

250g butter, chopped 200g dark chocolate, chopped 2 cups caster sugar 1 1/2 cups self-raising flour 3/4 cup plain flour 1/3 cup cocoa powder 2 eggs, lightly beaten

Icing
125g butter, softened 1 teaspoon vanilla bean paste 1 1/2 cups icing sugar mixture, sifted 1 tablespoon milk 3 x 500g packets Orchard white icing (fondant) Blue, pink, red, yellow, orange, purple and green gel food colourings Cornflour, for dusting

Method
1. Make rich chocolate cupcakes: Preheat oven to 180C/160C fan-forced. Line two 12-hole, 1/3-cup capacity muffin pans with paper cases. 2. Place butter, 1 1/2 cups cold water, chocolate and caster sugar in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until melted. Stand for 10 minutes to cool. 3. Sift flours and cocoa into a large bowl. Gradually pour in cooled chocolate mixture, stirring with a wooden spoon until mixture is combined and smooth. Add egg and stir until combined. 4. Spoon mixture into prepared pans. Bake for 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool. 5. Make icing: Using an electric mixer, beat butter and vanilla until pale and fluffy (about 5 minutes). Add icing sugar and milk in batches, beating well between additions. Tint frosting pale blue. Spread frosting over top of cupcakes, smoothing the top. 6. Dust a flat surface with cornflour. Knead 750g white icing until smooth. Tint pale blue. Knead until combined. Wrap in plastic wrap until needed. Divide remaining 750g white icing into 7 pieces. Roll each piece into a ball. Wrap in plastic wrap. Tint 1 icing ball pink. Knead until combined. Repeat with remaining icing and food colourings, leaving one ball white. Wrap in plastic wrap. 7. Dust flat surface with cornflour. Roll out pale blue icing to about 3mm-thick. Using an 8.5cm round cutter, cut rounds from icing. Re-roll icing to make a total of 24 rounds. Reserve trimmings. Position 1 icing round on top of 1 iced cupcake. Repeat with remaining icing rounds and cupcakes. Tint leftover trimmings of pale blue icing a darker blue.

8. Dust flat surface with cornflour. Roll 5g (3/4 teaspoon) of each icing (except white) into a 15cm long log about 4mm to 5mm thick (see note). Place each log on flat surface side by side to form a straight rainbow. Bend to form a rainbow shape. Trim ends to neaten the rainbow. Using a small paintbrush with a little cold water, brush the top of 1 cupcake. Carefully lift rainbow onto cake to secure. Repeat with remaining coloured icing and cupcakes. 9. Roll remaining white icing into 72 x 3mm round balls. Place 3 balls side by side on flat surface. Press balls to form a cloud. Position cloud on 1 cupcake and secure with a little water. Repeat with remaining balls and cupcakes. Brush cakes with paintbrush to clean rainbows of excess cornflour. Serve.

Notes
Work on only one rainbow at a time to prevent fondant from drying out. We've used a rich chocolate cupcake recipe, but you can use packet cake instead. Gel food colourings are available from cake decorating shops, craft suppliers or online.

Rich chocolate cupcakes

Ingredients
250g butter, chopped 200g dark chocolate, chopped 2 cups caster sugar 1 1/2 cups self-raising flour 3/4 cup plain flour 1/3 cup cocoa powder 2 eggs, lightly beaten

Method
1. Preheat oven to 180C/160C fan-forced. Line two 12-hole, 1/3-cup capacity muffin pans with paper cases. 2. Place butter, 1 1/2 cups cold water, chocolate and caster sugar in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until melted. Stand for 10 minutes to cool. 3. Sift flours and cocoa into a large bowl. Gradually pour in cooled chocolate mixture, stirring with a wooden spoon until mixture is combined and smooth. Add egg and stir until combined. 4. Spoon mixture into prepared pans. Bake for 30 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool.

Strawberry swirl cupcakes

Ingredients
250g small strawberries 1 1/2 cups self-raising flour 1/2 cup caster sugar 1/2 cup milk

2 eggs 1 teaspoon vanilla extract 100g butter, melted, cooled

Frosting
125g butter, softened 1 1/2 cups icing sugar mixture 1 tablespoon milk

Method
1. Preheat oven to 200C/180C fan-forced. Line a 1/3 cup-capacity muffin pan with paper cases. Reserve 6 strawberries. Place remaining strawberries in a small food processor. Process until smooth. 2. Place flour and sugar in a bowl. Stir to combine. Make a well in centre. Whisk milk, eggs and vanilla together in a jug. Add butter and milk mixture to well. Stir to combine. Fold strawberry puree through mixture. Divide mixture between paper cases. Bake for 12 to 15 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. 3. Meanwhile, make Frosting Using an electric mixer, beat butter in a bowl until pale and fluffy. Gradually add icing sugar mixture and milk, beating constantly until combined. 4. Finely dice reserved strawberries. Spread cupcakes with frosting. Top with diced strawberries. Serve.

White chocolate mud cupcakes

Ingredients
125g butter, chopped 1 x 100g pkt good-quality white cooking chocolate, chopped 215g (1 cup) caster sugar 125ml (1/2 cup) milk 1 egg, lightly whisked 115g (3/4cup) plain flour 75g (1/2 cup) self-raising flour 1 tsp vanilla bean paste (Queen brand) Silver cachous, to decorate

White chocolate ganache

2 x 180g pkts good-quality white cooking chocolate, chopped 125ml (1/2 cup) thickened cream 2-3 drops pink liquid food colouring

Method
1. Preheat oven to 160C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. 2. Combine the butter, chocolate, sugar and milk in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Transfer to a medium heatproof bowl and set aside for 5 minutes to cool slightly.

3. Use a balloon whisk to gently whisk in the egg. Sift the combined flours over the chocolate mixture and gently whisk until just combined. Stir in the vanilla bean paste. Pour mixture evenly among prepared muffin pans. Bake in preheated oven for 30 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and set aside for 1 hour to cool completely. 4. Meanwhile, to make the white chocolate ganache, place the chocolate and cream in a medium heatproof bowl over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts and mixture is smooth. Place in the fridge for 1 1/2 hours, stirring occasionally, or until ganache is spreadable. Add the pink food colouring and stir until well combined. 5. Use a round-bladed knife to spread cupcakes evenly with ganache. Sprinkle with cachous to decorate.

Notes
You can make these cupcakes up to 2 days ahead. Store in an airtight container out of direct sunlight.

White chocolate fairy cakes

Ingredients
180g butter, at room temperature 155g (3/4 cup) caster sugar 1 tsp vanilla extract 3 eggs 225g (1 1/2 cups) plain flour 2 tsp baking powder 95g (1/2 cup) white choc bits Bought pink fairy floss, to decorate

Frosting
240g white chocolate, coarsely chopped 125ml (1/2 cup) thickened cream 60g butter

Method
1. Preheat oven to 160C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. 2. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. 3. Sift in the flour and baking powder over the mixture. Add the choc bits and gently fold to combine. Divide among the lined muffin pans and smooth the surface. Bake in oven for 30 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and set aside to cool completely. 4. Meanwhile, to make the frosting, place the chocolate, cream and butter in a small saucepan over mediumlow heat and stir with a metal spoon until the chocolate melts and the mixture is smooth. Transfer to a bowl. Place in the fridge for 1 hour to chill. Use an electric beater to beat the chocolate mixture until pale and creamy. 5. Spread frosting over the cupcakes and decorate with fairy floss.

White chocolate & raspberry cupcakes

Ingredients
150g butter, at room temperature 3/4 cup caster sugar 2 eggs 150g white chocolate, melted, cooled slightly 1 cup self-raising flour 1 cup plain flour 1/3 cup milk 150g fresh raspberries Fresh raspberries, extra, to serve

WHITE CHOCOLATE FROSTING

200g white chocolate, finely chopped 1/2 cup thickened cream 100g butter, chopped

Method
1. Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases. 2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Combine the flours and fold into the mixture with milk until smooth. 3. Gently fold in the raspberries until just combined. 4. Divide the mixture among the cases and smooth the surfaces. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack. 5. To make the white chocolate frosting: Place white chocolate and cream in a microwave-safe bowl. Microwave on high (800 watts/100 per cent), stirring every minute, until the chocolate melts and the mixture is smooth. Add butter and stir until it melts and the mixture is smooth. Refrigerate for 1 1/2-2 hours or until the mixture is thick and spreadable. 6. Use an electric beater to beat the frosting in a bowl until pale and creamy. Spoon the icing into a piping bag fitted with a 1cm fluted nozzle. Pipe on to the cupcakes. Top with the extra raspberries.

Apple and strawberry crumble cake

Ingredients (serves 12)
Melted butter, to grease 200g butter, at room temperature 155g (3/4 cup) caster sugar 2 tsp vanilla essence 2 eggs, at room temperature 150g (1 cup) self-raising flour 150g (1 cup) plain flour

185ml (3/4 cup) milk 1 Granny Smith apple, peeled, cored, thickly sliced 200g strawberries, washed, hulled, halved

Crumble topping
75g (1/2 cup) plain flour 50g chilled butter, chopped 55g (1/4 cup, firmly packed) brown sugar

Method
1. Preheat oven to 180C. Brush a round 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper. Place the prepared pan on a baking tray. 2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined. 3. Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top. 4. To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar. 5. Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.

Notes
Make it ahead: Make this recipe up to 1 day ahead. Store in an airtight container in the fridge. Bring to room temperature to serve. To reheat individual slices, place on a microwave-safe plate and heat in microwave on Medium/500watts/50% for 1 minute or until warmed.

This dense cake offers an intense chocolate experience, complete with fudgy frosting.

Everyday Food, October 2008 Prep Time45 minutes Total Time1 1/2 hours, plus cooling YieldServes 16 Add to Shopping List

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans 2 cups all-purpose flour (spooned and leveled) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups packed light-brown sugar

2 large eggs plus 2 large egg yolks, room temperature 6 ounces bittersweet chocolate, melted 1 teaspoon pure vanilla extract 1 cup low-fat buttermilk <a href="/recipe/dark-chocolate-ganache">Dark-Chocolate Ganache</a>

Directions
1. Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

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Use this rich dark-chocolate ganache with our dark-chocolate cake for a devilish indulgence. Be sure to have a glass of milk handy!

Everyday Food, October 2008 YieldMakes 3 1/2 cups Add to Shopping List

Ingredients

2 cups heavy cream 1/2 cup confectioners' sugar 1/8 teaspoon salt 1 pound bittersweet chocolate, roughly chopped

Directions
In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.
until combined. Refrigerate, stir
Expand Martha Stewart Living, May 1997 YieldMakes one 8-inch round layer cake Add to Shopping List

Ingredients

1 1/2 cups (3 sticks) unsalted butter, plus more for pans 3/4 cup Dutch-process cocoa powder, plus more for pans 1/2 cup boiling water 2 1/4 cups sugar 1 tablespoon pure vanilla extract 4 large eggs, lightly beaten 3 cups sifted cake flour (not self-rising) 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk Mrs. Milman's Chocolate Frosting

Directions
1. Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

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Cook's Note
The cake keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out. 1. ring occasionally, until spreadable, about 1 hour.

This deep, rich confection topped with fudgy frosting is ideal for special occasions or simply for chocolate lovers. Martha's uses Valrhona cocoa powder; for best results, use the highest-quality ingredients you can find. For an impressive presentation, let the layers cool completely before assembling, dust off any loose crumbs, and use the better layer for the top.
Expand

Martha Stewart Living Television, May 1999 YieldMakes two 8-inch layers

Add to Shopping List

Ingredients

1 cup Valrhona cocoa, plus more for dusting 3/4 cup strong coffee, boiling 1 cup milk, room temperature 2 3/4 cups cake flour (not self-rising) 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan 2 1/2 cups sugar 1 tablespoon pure vanilla extract 4 large eggs, room temperature Ultimate Chocolate Frosting

Directions
1. Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside. Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated. Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center. Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour. To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.

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Mrs. Milman's Chocolate Frosting

Ingredients

24 ounces Nestle semisweet chocolate morsels 4 cups whipping cream 1 teaspoon light corn syrup

Directions
1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

2.

Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Dark-Chocolate Cake with Ganache Frosting

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans 2 cups all-purpose flour (spooned and leveled) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups packed light-brown sugar 2 large eggs plus 2 large egg yolks, room temperature 6 ounces bittersweet chocolate, melted 1 teaspoon pure vanilla extract 1 cup low-fat buttermilk <a href="/recipe/dark-chocolate-ganache">Dark-Chocolate Ganache</a>

Directions
1. Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely. Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

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Triple-Chocolate Cheesecake
Ingredients

1 package (9 ounces) chocolate wafer cookies 6 tablespoons unsalted butter, melted 4 bars (8 ounces each) cream cheese, room temperature

1 1/2 cups sugar 1/2 teaspoon salt 4 large eggs 1 cup sour cream 8 ounces semisweet chocolate, melted Chocolate Ganache, for topping

Directions
1. 2. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking). Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

3.

4.

5.

6.

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 2 large eggs plus 2 large egg yolks 1/2 teaspoon pure vanilla extract 1/2 cup whole milk 1 pound strawberries, hulled and thinly sliced 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope) 1 1/2 cups heavy cream

Directions
1. Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.

2.

3.

4.

Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool. Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form. Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

5.

6.

Cook's Note
Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day

Basic Applesauce
Ingredients

3 pounds apples 1 cinnamon stick 2 to 4 tablespoons sugar 3/4 cup water 2 teaspoons freshly squeezed lemon juice

Directions
1. Peel, core, and cut the apples into 1/2-inch-thick slices (try a combination of Gala, Golden Delicious, and McIntosh). In a large saucepan, combine apples with the cinnamon stick, sugar, and 3/4 cup water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.) Remove from heat; discard cinnamon stick. Stir in lemon juice.

2.

Applesauce Cake
Ingredients

3 cups all-purpose flour, spooned and leveled 2 teaspoons baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 1/4 teaspoons ground cardamom 1 cup (2 sticks) unsalted butter, room temperature 2 cups packed light-brown sugar 1/4 cup honey 2 large eggs

2 cups Basic Applesauce, or store-bought chunky applesauce Nonstick cooking spray Confectioners' sugar, optional

Directions
1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside. In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce. Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes. Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.

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4.

Simple Applesauce
Ingredients

3 pounds apples, peeled, quartered, and cored Juice of 1 lemon (about 2 tablespoons)

Directions
1. Place apples in a medium saucepan over medium heat. Add lemon juice and enough water to cover bottom of pan by 1/2 inch. Cook, covered, until apples are soft and beginning to burst, 15 to 30 minutes, depending on the type of apples. Do not stir. Use immediately, or cool before serving.

Skip's Homemade Applesauce

Ingredients

12 medium apples (about 5 pounds) 2/3 cup fresh orange juice (from 2 oranges) 1/2 cup packed light-brown sugar 1/2 teaspoon ground cinnamon

Directions
1. 2. Bring a large pot of water to a boil. Peel and quarter apples. Boil apples until tender, about 12 minutes. Drain apples, and return to pot. Mash apples until chunky or smooth, depending on your preference. Stir in orange juice, sugar, and cinnamon. Sweeten with more sugar or season with more cinnamon if desired. Serve warm or cold.

Roasted Applesauce

Ingredients

1/4 cup water 6 tablespoons packed light-brown sugar 1 teaspoon fresh lemon juice Pinch of coarse salt 2 tablespoons unsalted butter, cut into small pieces 3 pounds small assorted apples, such as Gala, McIntosh, or Fuji (about 10) 1/2 teaspoon ground cinnamon Pinch of freshly grated nutmeg Pinch of ground cloves

Directions
1. 2. 3. Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish. Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes. Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled. Applesauce can be refrigerated in an airtight container for up to 5 days.

Cook's Note
If you don't have a food mill, core the apples before roasting; after theyre cooked, puree the apples in a food processor, and strain before adding spices.

Chunky Applesauce
Ingredients

9 red-skin apples (about 3 pounds), such as McIntosh, peeled, cored, and cut into wedges 1/2 cup apple cider, plus more as needed 1 large cinnamon stick 1/2 teaspoon ground ginger, plus more as needed Pinch of freshly grated nutmeg, plus more as needed Honey, as needed (optional) 1 tablespoon freshly squeezed lemon juice Pomegranate seeds, for garnish

Directions
1. In a wide, heavy saucepan over medium heat, combine all ingredients. Cook, stirring frequently and adding more cider as needed to prevent scorching, until apples are broken down, 50 to 60 minutes. Mash large pieces with a spoon; add more honey and spices if desired. Remove from heat; discard cinnamon stick. Serve warm or at room temperature garnished with pomegranate seeds. Refrigerate in an airtight container up to 3 days.

2.

Classic Applesauce
Ingredients

4 pounds apples, such as McIntosh, Gala, and Braeburn 1/4 cup fresh lemon juice (from 2 lemons) 3 tablespoons dark-brown sugar (optional)

Directions
1. 2. Peel, core, and slice apples. In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.) Let cool, then transfer applesauce to airtight containers.

3. 4.

Cinnamon Applesauce
Ingredients

3 pounds Macintosh apples (about 6), quartered and cored Juice of 1 lemon, (about 2 Tablespoons) 1 (4-inch) cinnamon stick, broken in half Pinch of salt 1 to 2 tablespoons light-brown sugar (optional)

Directions
1. In a medium saucepan, combine apples, lemon juice, cinnamon, and salt. Bring to a boil over medium heat. Cover, and cook, stirring occasionally, until the apples have cooked down into a sauce, 20 to 25 minutes. Using a fork, remove pieces of apple peel from sauce, and discard. Use immediately, or store, refrigerated, in an airtight container for up to 1 week.

2.

Vanilla Pound Cake

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 cup sugar 4 large eggs 2 teaspoons pure vanilla extract

1/2 teaspoon salt

Directions
1. 2. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix). Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

3.

Apple Strudel
Ingredients

1 egg 1 tablespoon water 2 tablespoon granulated sugar 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 2 large Granny Smith apple , peeled, cored and thinly sliced 2 tablespoon raisins 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed confectioners' sugar (optional)

Directions
1. Heat the oven to 375F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired. Cook's Note: For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins. For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe

2.

3.

Chocolate-Almond Upside-Down Cake

This delicious recipe for chocolate almond upside-down cake is courtesy of Gale Gand and can be found in her cookbook, "Chocolate and Vanilla."
The Martha Stewart Show, November Fall 2007http://www.marthastewart.com/353668/chocolate-almond-upside-down-cake .411765 Rated (17)17

YieldMakes one 10-inch cake

Ingredients
o o o o o o o o o o o o o
For The Caramel Topping

6 tablespoons unsalted butter, melted, plus more for pan 3/4 cup packed light-brown sugar 1/4 cup honey 1 1/4 cups sliced or slivered almonds, lightly toasted
For The Cake

1 1/4 cups cake flour (not self rising) 1/2 cup cocoa powder, preferably Dutch-processed 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 1/2 cups sugar 3 large eggs 1 cup buttermilk 1 teaspoon pure vanilla extract

Directions
1. Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds. Preheat oven to 350 degrees. Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan. Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

2. 3.

4.

Lemon Cake

A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.
Everyday Food, May 2009http://www.marthastewart.com/632498/lemon-cake .90909 Rated (57)57

Prep Time15 minutes Total Time45 minutes, plus cooling YieldServes 12

Ingredients
o o o o o o o o o o o o
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon lemon zest 2 cups sugar 2 large eggs plus 3 large egg yolks 1/4 cup plus 2 tablespoons fresh lemon juice 1 cup low-fat buttermilk 1 lemon, thinly sliced and seeded Whipped Frosting (http://www.marthastewart.com/260911/whipped-frosting)

Directions
1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

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3.

4.

5.

Cook's Note
When making frosting, substitute 2 tablespoons fresh lemon juice for the vanilla extract.

Classic Pound Cake

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. It owes its name to the traditional ingredients -- one pound each of flour, butter, sugar, and eggs -- which remain essentially the same today.The recipe isn't difficult, but it tends to be a bit finicky so make sure to follow the instructions carefully for cakes that are airy and rich, not tough and dense.
Martha Stewart Living, July 2009http://www.marthastewart.com/330128/classic-pound-cake .3 Rated (31)31

YieldMakes 2 cakes

Ingredients
o o o o o o
1 pound (3 1/4 cups) all-purpose flour 1 tablespoon coarse salt 4 sticks softened unsalted butter, plus more for pans 2 cups sugar 1 teaspoon pure vanilla extract 9 large, room-temperature eggs

Directions
1. 2. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

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4.

Berries and Cream

To create a fast flourish for your angel food cake, serve it with sweetened whipped cream and a sauce made from 10 ounces frozen raspberries and 1/2 cup sugar simmered together for 10 minutes.
Everyday Food, January 2009http://www.marthastewart.com/319117/berries-and-cream .75 Rated (4)4

Ingredients
o o
10 ounces frozen raspberries 1/2 cup sugar

Directions
1. Simmer frozen raspberries and sugar together for 10 minutes. Serve sauce with sweetened whipped cream.

Angel Food Cake

There's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Everyday Food, January 2008http://www.marthastewart.com/341215/angel-food-cake .64516 Rated (31)31

Prep Time30 minutes Total Time1 hour 10 minutes plus cooling YieldServes 8

Ingredients
o o o o o o o
1 cup cake flour (spooned and leveled) 1/4 teaspoon salt 12 large egg whites, room temperature 1 teaspoon cream of tartar 1 1/4 cups sugar 2 teaspoons pure vanilla extract Berries and Cream (http://www.marthastewart.com/256614/berries-and-cream), for serving

Directions
1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine. Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over eggwhite mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides. Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

2.

3.

Basic Buttercream
This recipe is used with our Mini Chocolate Cupcakes with Multicolored Frosting, Brownie Heart Cupcakes, Edible-Flowers Cupcakes, and Chocolate-Chip Frosting.
Martha Stewart Living, February 2008http://www.marthastewart.com/317743/basic-buttercream .48889 Rated (48)48

YieldMakes about 4 cups

Ingredients
o o o
12 ounces (3 sticks) unsalted butter, softened 1 pound confectioners' sugar, sifted 1/2 teaspoon pure vanilla extract

Directions
1. 2. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Apple Spice Cake

Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com.
The Martha Stewart Show, May 2006http://www.marthastewart.com/351254/apple-spice-cake .578125 Rated (72)72

YieldServes 10

Ingredients
o o o o o o
1 1/3 cups vegetable oil 3 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar

o o o o o o

3 large eggs 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups) 1 cup chopped assorted nuts, such as pecans and walnuts (optional) 1 teaspoon pure vanilla extract Caramel Sauce (http://www.marthastewart.com/254653/caramel-sauce) Nonstick cooking spray with flour

Directions
1. 2. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. Remove from oven, and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.

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5. 6. 7. 8.

Caramel Sauce
Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and dark.
The Martha Stewart Show, April/May Spring 2006http://www.marthastewart.com/343279/caramel-sauce .384615 Rated (13)13

YieldMakes enough for 1 cake

Ingredients
o o o o o
1 cup light-brown sugar 1/2 cup (1 stick) unsalted butter 1/4 cup evaporated milk 1 teaspoon pure vanilla extract Pinch of salt

Directions
1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Apple-Cinnamon Bundt Cake

If you like, coat your Bundt pan with cooking spray just before filling it with the batter to ensure that the cake will release easily from the pan.
Martha Stewart Living Special Issues, 2007http://www.marthastewart.com/313216/apple-cinnamon-bundt-cake .5 Rated (48)48

Prep Time20 minutes Total Time2 hours YieldServes 10

Ingredients
o o o o o o o o o o o
2 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, melted 1 1/2 cups packed light-brown sugar 4 large eggs 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick 1 cup confectioners' sugar 1 to 2 tablespoons water

Directions
1. Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely. Make the Glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.

2.

3.

Angel Food Swirl Cake

Martha Stewart Living, February 2000http://www.marthastewart.com/333246/angel-food-swirl-cake

.357145 Rated (14)14

YieldMakes one 10-inch cake

Ingredients
o o o o o o o o
1 1/4 cups sifted cake flour, not self-rising 1 1/2 cups sugar, preferably superfine, sifted Pinch of salt 1/2 pint (6 ounces) fresh raspberries 1 3/4 cups egg whites, about 12 large eggs 1 teaspoon cream of tartar 1 1/2 teaspoons pure vanilla extract Buttermilk Sorbet (http://www.marthastewart.com/263558/buttermilk-sorbet)

Directions
1. Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan. Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to mediumlow; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl. Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.) Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.

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5.

6.

Lemony Angel Food Cake

Remember Mom's heavenly angel food cake? Ours has the same ethereal texture but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it even more memorable.
Martha Stewart Living, May 2009http://www.marthastewart.com/315423/lemony-angel-food-cake

.466665 Rated (17)17

YieldMakes one 10-inch cake

Serves 12

Ingredients
o o o o o o o o o o o o o o o o o
For The Cake

1 cup sifted cake flour, (not self-rising) 1 1/2 cups sugar 12 large egg whites 2 tablespoons finely grated lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon salt
For The Candied Lemon-Peel Flowers

2 cups sugar 2 cups water 6 lemons

For The Lemon Cream

1/2 cup fresh lemon juice 1/2 cup sugar 1 tablespoon cake flour (not self-rising) 1/4 teaspoon salt 1 1/2 cups heavy cream, chilled 1 tablespoon finely grated lemon zest

Directions
1. 2. Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl. Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar. Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 2 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine. Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes. Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to

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remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days. 6. Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in icewater bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight. Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip. Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes. Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.

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10. Frost cake with lemon cream. Garnish with candied flowers. Serve.

Cook's Note
This recipe has been amended to reflect several changes to the original version from the May 2009 issue of Martha Stewart Living.

Individual Strawberry-Jam Cakes

Martha Stewart Living, November Fall 2003http://www.marthastewart.com/332247/individual-strawberry-jam-cakes Rated (10)10

Prep Time10 minutes Total Time60 minutes YieldMakes 6

Ingredients
o o o o o o o o
1/2 cup (1 stick) unsalted butter, room temperature, plus more for tin 3/4 cup granulated sugar 1 teaspoon finely grated orange zest 2 large eggs, separated 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup milk

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6 tablespoons strawberry jam or preserves 1 1/2 cups confectioners' sugar 1/4 cup freshly squeezed orange juice

Directions
1. Preheat oven to 350 degrees. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside. In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter. Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. In a small bowl, whisk together confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.

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Chocolate Truffle Cakes

For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.
Martha Stewart Living, November 2004http://www.marthastewart.com/318710/chocolate-truffle-cakes .727275 Rated (12)12

Prep Time20 minutes Total Time40 minutes YieldMakes 6 individual cakes

Ingredients
o o o o o o
5 tablespoons unsalted butter, plus more for muffin tin 1 tablespoon all-purpose flour, plus more for dusting 14 ounces semisweet chocolate, chopped 2 tablespoons sugar 2 large eggs 1/4 teaspoon salt

Directions
1. 2. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)

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Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

Mini Almond Bundt Cakes

To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10-inch Bundt pan for 45 to 50 minutes.
Martha Stewart Living, May 1998http://www.marthastewart.com/338927/mini-almond-bundt-cakes .3 Rated (11)11

YieldMakes 6

Ingredients
o o o o o o o o o o o o o o o o
10 tablespoons unsalted butter, room temperature, plus more for pans 6 tablespoons sliced almonds 1/3 cup coarsely chopped almonds 5 tablespoons packed light-brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 tablespoon pure vanilla extract 3/4 cup sour cream, or plain yogurt 2 cups sifted confectioners' sugar 3 to 4 tablespoons milk

Directions
1. Preheat oven to 350 degrees. Generously butter six mini Bundt pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool. In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add 1 teaspoon vanilla, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.

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4.

Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans. Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan. Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners' sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.

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Meyer Lemon Coffee Cake

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.
Martha Stewart Living, May 2008http://www.marthastewart.com/344357/meyer-lemon-coffee-cake .40625 Rated (34)34

YieldServes 10 to 12

Ingredients
o o o o o o o o o o o o o o o o
For The Streusel

1 3/4 cups all-purpose flour 3/4 cup packed light-brown sugar 1 teaspoon coarse salt 6 ounces ( 3/4 cup) cold unsalted butter
For The Cake

5 Meyer lemons, cut into paper-thin slices, ends discarded 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons coarse salt 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan 1 cup granulated sugar 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons) 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream
For The Glaze

1 cup confectioners' sugar

3 to 4 tablespoons Meyer lemon juice

Directions
1. Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days). Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream. Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.

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Cook's Note
Mildly acidic Meyer lemons are available from late fall through early spring. For the rind to soften and sweeten sufficiently during baking or roasting, slice the lemon to near-transparent thinness. A mandoline, a handheld slicer, or a sharp knife and a steady hand will do the trick.